Upside Down Onion Soup Recipe
Upside down onion soup is a mixed vegetable soup. Prepared with chicken broth as soup base, the upside down onion soup has zucchini, tomatoes and carrots in it. Served with a bread and cheese base, topped off with ladles of hot soup, this upside down onion soup is a filling treat for meals.
Ingredients
3 medium onions, thinly sliced
2 tablespoons vegetable oil
1 cup 1 1/2 X 1/4 inch carrot strips
1 cup diced zucchini
1 tomato, diced (optional)
6 cups chicken broth
1 1/2 cups water
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
2 tablespoons chopped parsley
8 Crispbreads, Thick or Muesli
2 cups shredded JARLSBERG or NOKKELOST Cheese (or combination)
Directions
Cook onions in oil in large saucepan or Dutch oven over medium heat, stirring often, 15 minutes or until tender and just beginning to brown.
Add carrots, zucchini, tomato, broth, water, salt and pepper.
Bring to a boil.
Cover and simmer 15 minutes or until vegetables are tender Stir in parsley.
To serve, crumble crispbreads into bite-sized pieces into each of 8 ovenproof soup bowls or 12-ounce custard cups.
Sprinkle 1/4 cup cheese over each.
Just before serving, place bowls under preheated broiler until cheese is melted and bubbly.
Ladle hot soup into bowls and serve.
Add carrots, zucchini, tomato, broth, water, salt and pepper.
Bring to a boil.
Cover and simmer 15 minutes or until vegetables are tender Stir in parsley.
To serve, crumble crispbreads into bite-sized pieces into each of 8 ovenproof soup bowls or 12-ounce custard cups.
Sprinkle 1/4 cup cheese over each.
Just before serving, place bowls under preheated broiler until cheese is melted and bubbly.
Ladle hot soup into bowls and serve.
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